French Stuffed Vegetables Pti-Farsi

Ingredients

• Eggplants 2 pieces
• Courgette 2 pieces
• Sweet Pepper 3 pieces
• Onion 3 heads
• Tomatoes 3 pieces
• Ground meat 15 oz
• Garlic 2 cloves
• Chicken Egg 1 piece
• Breadcrumbs 5 oz
• Milk 5 fl oz
• Herbes de Provence to taste
• Olive Oil 0 fl oz
• Butter 0 oz
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Prepare the necessary ingredients.

Step 2

Cut the onion in half across, remove the tops from the peppers and take out the seeds, and cut the eggplants and zucchinis into pieces about 2–3 inches tall.

Step 3

Cut off the tops of the tomatoes, remove the juice and seeds, and scoop out the flesh from the center of the tomatoes using a melon baller or a teaspoon, placing it in a large bowl for later use.

Step 4

In a large pot, bring water to a boil, add salt, and immerse the onion, bell pepper, and zucchini for 10 minutes. In a separate small pot, cook the eggplant for 10 minutes as well.

Step 5

Eggplants should be boiled separately, as they can impart a bitterness to other vegetables.

Step 6

Remove the flesh from the eggplants and zucchini using a melon baller, leaving walls and bottoms about one centimeter thick. Place the flesh into a large bowl with the flesh from the tomatoes. Peel the halves of the onion, keeping the top 2–3 layers of the skin, and add the inner small layers of the onion bulbs to the vegetable flesh.

Step 7

Soak 30 grams of breadcrumbs in milk and let them sit for 2 minutes.

Step 8

Chop the collected pulp with a knife until it reaches a puree consistency. Mix it with the minced meat, crushed garlic, soaked bread crumbs, and egg. Season with salt, pepper, and Provençal herbs.

Step 9

Fill the vegetable cups with the filling, place them on a baking sheet greased with olive oil. Sprinkle with breadcrumbs and top each vegetable with a small cube of butter.

Step 10

Bake in an oven preheated to 355°F for 25–30 minutes.